White Chicken Enchiladas- (ht)

serves 4-6

total time: 45-50 minutes

8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

Preheat oven to 425 degrees. Prepare a 9x13-inch pan by spraying with cooking spray.

Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.

Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.

Recipe From Taste and Tell

Chicken Artichoke Bake

8 oz penne rigate, dry
1 small yellow onion, chopped
2 egg(s)
1 1/4 cup(s) milk
1 tsp Italian seasoning
1/4 tsp crushed red pepper
2 cup(s) chicken breast halves, boneless skinless, cooked and chopped
2 cup(s) monterey jack cheese
1 jar artichoke hearts, drained and rinsed
1 package(s) spinach, chopped (frozen), 10 oz.
1/2 cup(s) parmesan cheese, grated, divided
1/2 cup(s) breadcrumbs
1/2 tsp paprika
1 tsp butter, with salt, melted

Preheat oven to 350 degrees. Make pasta according to package directions.

Saute onion in a little olive oil until soft. Remove from heat and set aside.

In large bowl, whisk together milk, eggs, Italian seasoning, and crushed red pepper. Season with salt and pepper. Stir in onion, pasta, Jack cheese, chicken, artichokes, spinach (thawed!), and 1/4 cup Parmesan. Season with salt and pepper.

Place mixture in 3-quart baking dish and bake (covered) for 20 minutes.

Meanwhile, in a small bowl, combine 1/4 cup Parmesan, paprika, bread crumbs and melted butter. Sprinkle mixture over casserole and bake, uncovered, for 10 additional minutes.

Review: This casserole was okay, but I don't think it made it onto a top ten list for anyone in my family. It wasn't as flavorful as I had hoped it would be and none of us liked the spinach in it at all. I would probably only make this again if I just happened to have all of the ingredients already on hand and I needed to use them

Recipe from You've Got Supper